👩🍳 Instructions
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1
If cooking chicken from raw, season chicken breasts and grill, bake, or pan-fry until cooked through (internal temperature 165°F/74°C). Let cool completely, then dice or shred into bite-sized pieces.
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2
Prepare all vegetables: halve the cherry tomatoes, dice or slice the cucumber, thinly slice the red onion, and chop the fresh parsley. If using, halve the olives.
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3
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until well combined and emulsified.
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4
In a large mixing bowl, combine the cooled chicken, cucumber, tomatoes, red onion, and parsley. Add feta and olives if using.
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5
Pour the prepared vinaigrette over the ingredients in the bowl. Gently toss everything together until evenly coated.
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6
Serve immediately. For meal prep, store dressing separately and combine just before eating.
💡 Notes
For a milder onion flavor, soak sliced red onion in ice water for 10 minutes then drain. Feel free to add other fresh herbs like dill or mint. To make this vegetarian, substitute the chicken with chickpeas or pan-seared halloumi cheese. This dish is excellent for meal prepping; simply store components separately and dress just before serving for freshest results.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg